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Carrot cake | Daily Mail Online

Carrot cake

Leave off the cream cheese for a simple loaf rather than a cake

There’s nothing more homely than a carrot cake. You can swap half the carrot for courgette if you want to add some more greens into your life. And leave off the cream cheese for a simple loaf rather than a cake.

Serves 6-8

Prep 10 minutes

Cook 35-40 minutes

150g gluten-free plain flour (if you want to use plain wheat or spelt flour, the recipe works the same; just omit the xanthan gum and use 20g more of the plain wheat flour)

1 tsp xanthan gum

1 tsp ground cinnamon, plus extra to sprinkle

1 tsp baking powder

1 tsp bicarbonate of soda

¼ tsp salt

100g dates

2 eggs

180g butter or coconut oil

1 apple, grated

180g carrots (about 3), grated 

FROSTING

100g cream cheese

1 tsp honey

  •  Preheat the oven to 200C/ 180C fan/gas 6 and line a 20cm loaf tin.
  •  In a bowl, add the flour, xanthan gum, cinnamon, baking powder, bicarbonate of soda and salt and mix to completely incorporate.
  •  In a food processor, blend the dates with the eggs. If you don’t have a food processor, finely chop the dates and mix into whisked eggs.
  •  Melt the butter or coconut oil, add the apple and carrot then stir.
  •  Mix the apple and carrot into the date and egg mixture.
  •  Add the flour mixture and stir until combined.
  •  Pour into the loaf tin and pop into the oven for 35-40 minutes.
  •  Leave to cool, then combine the cream cheese and honey to spread on the top of the cake then sprinkle over a little cinnamon.

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